There’s something so deeply comforting about a warm bowl of creamy, herb-infused chicken paired with perfectly fluffy basmati rice. It’s the kind of dish that wraps you up like a soft blanket on a chilly evening—simple, satisfying, and full of flavor. I remember my mom used to make a version of this on Sunday evenings when the air was just starting to turn crisp and we were winding down from the weekend. It wasn’t fancy, but it always tasted like home.
This creamy herb chicken has all those familiar flavors, but with a modern twist. The chicken is juicy and tender, simmered in a silky sauce that’s packed with aromatic herbs and rich, savory goodness. Paired with basmati rice, which has its own subtle, nutty aroma and delicate texture, every bite feels special. Whether you’re making this for a weeknight dinner or meal prepping for the days ahead, this recipe brings comfort to the table in the most delicious way.
Why You’ll Love This Recipe:
- Perfect for cozy nights – Rich, creamy, and full of warm, herby flavor.
- Simple ingredients, big flavor – Pantry staples come together to make something truly special.
- Great for meal prep – Holds up beautifully in the fridge, making it ideal for leftovers.
- One-pan magic – Less cleanup, more time to enjoy.
INGREDIENTS YOU’LL NEED:
For the Chicken & Marinade:
- 1 ½ lbs boneless, skinless chicken thighs or breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
For the Creamy Herb Sauce:
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- ½ yellow onion, finely chopped
- 1 ½ cups chicken broth
- 1 ½ cups heavy cream
- ½ cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- 1 teaspoon dried thyme
For the Basmati Rice:
- 1 cup basmati rice
- 2 cups water
- ½ teaspoon salt
- 1 tablespoon olive oil
HOW TO MAKE CREAMY HERB CHICKEN AND BASMATI RICE:
STEP-BY-STEP INSTRUCTIONS:
1. Marinate the Chicken:
Start by seasoning the chicken with olive oil, garlic powder, onion powder, paprika, salt, and pepper. Let it marinate for at least 20–30 minutes if you have the time. This gives the flavors a chance to soak into the chicken and makes it extra flavorful.
2. Cook the Chicken:
In a large skillet over medium heat, heat olive oil and sear the chicken for about 5–6 minutes on each side until golden brown and cooked through. Once done, set the chicken aside on a plate and cover to keep warm.
3. Sauté the Aromatics:
In the same pan, melt butter and add in the chopped onions and garlic. Sauté until fragrant and the onions are soft and translucent—about 3–4 minutes. This step is where the flavor really begins to build.
4. Make the Creamy Sauce:
Pour in the chicken broth and heavy cream, scraping the bottom of the pan to lift all those delicious bits stuck to the pan. Stir in Parmesan cheese, parsley, basil, and thyme. Let the sauce simmer for 8–10 minutes until it thickens slightly and becomes creamy and smooth.
5. Cook the Rice:
While your sauce is simmering, prepare the basmati rice. Rinse the rice under cold water until the water runs clear. In a saucepan, bring 2 cups of water, salt, and olive oil to a boil. Add the rice, reduce the heat to low, cover, and simmer for about 15 minutes or until all the water is absorbed and the rice is fluffy.
6. Finish the Dish:
Return the chicken to the skillet, nestling it into the creamy sauce. Let everything simmer together for another 5 minutes so the chicken absorbs some of that herby creaminess.
7. Serve:
Spoon a generous portion of rice onto your plate, top it with that luscious creamy herb chicken, and garnish with extra chopped herbs if you’d like. Serve warm and enjoy every comforting bite.
HELPFUL TIPS:
- Use fresh herbs when possible: They brighten up the sauce beautifully.
- Let the chicken rest: After searing, give it a few minutes to rest before slicing—this keeps it juicy.
- Don’t rush the sauce: Letting it simmer gives it time to thicken naturally and meld the flavors.
- Double the batch: This dish makes excellent leftovers, so make extra if you can.
DETAILS:
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Comfort Food / Fusion
- Diet: Halal-Friendly (no alcohol or pork)
NOTES:
You can easily adjust the herbs depending on what you have on hand—dill, oregano, or even tarragon can add a fun twist. This recipe is also a great base for veggies like spinach or mushrooms if you want to add more to the mix.
NUTRITIONAL INFORMATION:
Approximate per serving:
Calories: 580
Protein: 35g
Carbohydrates: 42g
Fat: 31g
Fiber: 1g
Sugar: 2g
Sodium: 480mg
FREQUENTLY ASKED QUESTIONS:
Can I use chicken breast instead of thighs?
Absolutely! Just be sure not to overcook the breast meat, as it dries out quicker than thighs.
Can I use dried herbs instead of fresh?
Yes! Use about 1 teaspoon of dried herbs for every tablespoon of fresh herbs.
Can I make this dairy-free?
You can swap the cream for a dairy-free alternative like coconut cream or unsweetened almond milk, though it may slightly change the flavor and consistency.
What can I use instead of Parmesan?
Try pecorino or a dairy-free hard cheese alternative if you’re avoiding dairy.
STORAGE INSTRUCTIONS:
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave with a splash of broth or cream to keep the sauce smooth. The rice reheats well and maintains its texture.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Crockpot Coconut Curry Chicken
- Creamy Herb Chicken & Basmati Rice: A Comforting Delight for Any Occasion
- Chicken in Basil Cream Sauce: A Comforting Classic
CONCLUSION
Creamy Herb Chicken and Basmati Rice is one of those feel-good meals that’s both elegant and easy. Whether you’re feeding the family or cooking for yourself, it’s sure to satisfy. The creamy sauce, tender chicken, and perfectly cooked basmati rice come together in a way that feels like something you’d find at a cozy neighborhood bistro—but made right in your own kitchen. So go ahead, pour yourself a warm drink, turn on some music, and enjoy the process. You’ve got this.
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Creamy Herb Chicken and Basmati Rice
Description
There’s something so deeply comforting about a warm bowl of creamy, herb-infused chicken paired with perfectly fluffy basmati rice. It’s the kind of dish that wraps you up like a soft blanket on a chilly evening—simple, satisfying, and full of flavor. I remember my mom used to make a version of this on Sunday evenings when the air was just starting to turn crisp and we were winding down from the weekend. It wasn’t fancy, but it always tasted like home.
This creamy herb chicken has all those familiar flavors, but with a modern twist. The chicken is juicy and tender, simmered in a silky sauce that’s packed with aromatic herbs and rich, savory goodness. Paired with basmati rice, which has its own subtle, nutty aroma and delicate texture, every bite feels special. Whether you’re making this for a weeknight dinner or meal prepping for the days ahead, this recipe brings comfort to the table in the most delicious way.
Ingredients
For the Chicken & Marinade:
1 ½ lbs boneless, skinless chicken thighs or breasts
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon smoked paprika
Salt and pepper, to taste
For the Creamy Herb Sauce:
2 tablespoons olive oil
3 tablespoons unsalted butter
4 cloves garlic, minced
½ yellow onion, finely chopped
1 ½ cups chicken broth
1 ½ cups heavy cream
½ cup grated Parmesan cheese
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped
1 teaspoon dried thyme
For the Basmati Rice:
1 cup basmati rice
2 cups water
½ teaspoon salt
1 tablespoon olive oil
Instructions
1. Marinate the Chicken:
Start by seasoning the chicken with olive oil, garlic powder, onion powder, paprika, salt, and pepper. Let it marinate for at least 20–30 minutes if you have the time. This gives the flavors a chance to soak into the chicken and makes it extra flavorful.
2. Cook the Chicken:
In a large skillet over medium heat, heat olive oil and sear the chicken for about 5–6 minutes on each side until golden brown and cooked through. Once done, set the chicken aside on a plate and cover to keep warm.
3. Sauté the Aromatics:
In the same pan, melt butter and add in the chopped onions and garlic. Sauté until fragrant and the onions are soft and translucent—about 3–4 minutes. This step is where the flavor really begins to build.
4. Make the Creamy Sauce:
Pour in the chicken broth and heavy cream, scraping the bottom of the pan to lift all those delicious bits stuck to the pan. Stir in Parmesan cheese, parsley, basil, and thyme. Let the sauce simmer for 8–10 minutes until it thickens slightly and becomes creamy and smooth.
5. Cook the Rice:
While your sauce is simmering, prepare the basmati rice. Rinse the rice under cold water until the water runs clear. In a saucepan, bring 2 cups of water, salt, and olive oil to a boil. Add the rice, reduce the heat to low, cover, and simmer for about 15 minutes or until all the water is absorbed and the rice is fluffy.
6. Finish the Dish:
Return the chicken to the skillet, nestling it into the creamy sauce. Let everything simmer together for another 5 minutes so the chicken absorbs some of that herby creaminess.
7. Serve:
Spoon a generous portion of rice onto your plate, top it with that luscious creamy herb chicken, and garnish with extra chopped herbs if you’d like. Serve warm and enjoy every comforting bite.
Notes
You can easily adjust the herbs depending on what you have on hand—dill, oregano, or even tarragon can add a fun twist. This recipe is also a great base for veggies like spinach or mushrooms if you want to add more to the mix.